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**CHNeal** · October 31, 2022, 11:55 AM

Since the word Chicken is in the name of the recipe,

Step 1. Cook a chicken.
Step 2. Pull a chicken

Doing a batch of the now world famous ( Thanks CaptainMike ) Texas Chicken Spaghetti for friends and Neighbors tonight. I have I think 4 pulled birds in the freezer but with winter coming I know the Mrs will make lots of soup soon so I better not use up her ingredients. Beside I’m off work, its beautiful out and I wanted to cook something!

Cooked till 185 then cover and let it go another 20 mins so it would be fall off the bone easy to pull. It brined 2 days in olive oil and Webers Kickin Chickin seasoning. Some post oak during the cook. Slashed some drippings into the pulled meat along with a bit more seasoning to kick it up a notch.

Now for a nice walk to the store to buy a block of Velveeta!

**texastweeter** · October 31, 2022, 04:29 PM

Jewish style brisket.

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**CHNeal** · October 31, 2022, 05:06 PM

Just a quick follow up to this mornings chicken cook…. Didn’t get any prep or mix pics as I got to deal with work crap while on vacation and cooking!

this has about 10 mins to go before walking it out to the driveway.

have a safe and fun Halloween everyone!

**Jfrosty27** · October 31, 2022, 05:06 PM

The weather has been nice and that means ribs!

Tossed a rack of STL spares on the Recteq this morning at 235* and let them go. They were done just in time for our regular dinner hour. Yum.

**SammyJ** · October 31, 2022, 05:42 PM

I may have to cook buts before much longer

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**Santamarina** · October 31, 2022, 06:41 PM

Halloween tradition…Brisket CHILI 🎃

Usually I smoke then chop the brisket. No time this year, so everything went in the crockpot.

**Texas Larry** · October 31, 2022, 06:48 PM

Tri tip, stuffed portabellas, onions sautéed in duck fat, broccoli. Just a nice Halloween dinner.

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**mnavarre** · October 31, 2022, 07:07 PM

The company that runs the kitchen at a friends brewpub used to have these fantastic al Pastor tacos. Unfortunately they took them off the menu because they're horrible people who hate puppies. So al Pastor sausage has been wandering around the back of my brain for a while now. We went there the other night to meet friends and watch the Padres game and there were still no tacos, so I took matters into my own hands. After deliberation', and cogitation', and some thinking' too I came up with a plan.

So, al Pastor sausage:

Cased up about half and left the rest loose. Let the links cure overnight in the fridge and threw it on the kettle with some apple wood to smoke.

After an ice bath:

then cooked oe up to see what we got here:

Not quite the texture I was looking for. I think there's too much moisture in the adobo to get a really good bind. Maybe I need a bit more salt or a binder like mustard powder or milk powder. The flavor is fantastic, though. You don't get the crispy bits like in real al Pastor, but the taste is pretty spot on. As a bulk sausage it's pretty dang close to what I wanted. I might just make this instead of chorizo from now on.

And then since the SnS was fired up I threw on some drumsticks I had marinating

Booooorrrrring.

**Attjack** · October 31, 2022, 07:33 PM

Soup weather persists in these parts.

**DesertRaider** · October 31, 2022, 07:36 PM

This is my longest cook ever.

Started with butchering a chuck roll, mostly for the chuck roasts back in April. Then I put them in the smoker with another cook I was doing.

Cooked to about 140F and pulled them.

Afterwards froze and vacuum sealed for later use, meaning when the weather cooled off. Which is now for us out here in the far west. Don't have pictures of my 5 chili paste, but, it's good with just a bit of zing. Put the chucks in with some beef broth, and got some great chili. This serving is over rice.

For a side I made a filled tortilla with avacodo, tomato, and cheddar.

Which looked like this when done.

Temperature change is good

, and so was this.

**FireMan** · October 31, 2022, 08:46 PM

Just a little cook for dinner as I continue my trek into the carnivore diet, a wib eye & 4 back & 2 & front legs of yardbird.

**Whiskeyman53** · October 31, 2022, 09:00 PM

I wanted to bring in something for my co-workers to boost moral a bit after a stressful and difficult month. It's been a while since I smoked ribs.
With the weather as nice as it was for a late October day ribs in the pellet grill it was.
2 racks with SPG and 2 with a rub I received as a gift, Adam's Rib Rubb.
3 hours into the cook, I decided not to wrap the ribs.
1 rack each, SPG and Adam's Rubb, dry and 2 racks sauced.

After sampling a couple ribs, both were very very good, however I prefer Meathead's Memphis Dust.

**JoeSousa** · October 31, 2022, 09:43 PM

Did some chicken wings before taking the kids trick or treating. Used two SNS XLs in the middle of my Ranch Kettle. The wings on the left had Fire and Smoke Society Wing Commander rub and on the right is Hardcore Carnivore Sweet rub.

Took about 45 minutes and the kettle was cranking around 450 degrees

**texastweeter** · October 31, 2022, 11:08 PM

3.5 lbs of jerkey out of the smoker, and into the oven set at dehydrate 140° high fan. Will be some deer camp snacks along with sourdough cheese crackers, spicy nuts, and spicy trail mix.

Attached Files

**SheilaAnn** · October 31, 2022, 11:30 PM

So I think my weather has finally stabilized (can’t wait to bake with Richard Chrz starter). Ergo, it’s braising season here. My inaugural was beef cheeks that were an epic fail. More about that later. Tonight, however, was a first and will not be a last. https://www.seriouseats.com/chicken-...italian-recipe

pan shot

plated with gemelli pasta

the only thing I did different from the recipe was a I browned the sausage first, then did the chicken. I wanted the chicken to brown is the sausage fat. And I poured most of the sauce from the pan over the hot pasta and tossed with pecorino Romano cheese prior to plating.

that said….. cherry peppers, where have you been all my life? I am crushing on these peppers right now! So tasty!

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